Pancetta, Ham & Herb Omelette
Prep Time: 30 min • Servings: 2
Mastro® Pancetta Cube-etti
small onion, finely diced
small red pepper, diced
small yellow pepper, diced
Mastro® Prosciutto Cotto diced in 3/8" cubes
asparagus spears, blanched and sliced
cherry tomatoes, cut in halves
Pinch ground white pepper
chives, freshly chopped
parsley, freshly chopped
basil, freshly chopped
- Render the Pancetta in a frying pan at moderate heat. Add onions, peppers and mushrooms. Keep cooking till the peppers are soft. Add Prosciutto Cotto and asparagus. Cook until the Prosciutto Cotto and asparagus are hot. Add tomatoes and gently stir the mixture. Keep the mixture hot.
- In a non-stick frying pan heat up the butter over moderate heat. Break 3 eggs into a small mixing bowl and beat them well with a whisk. Add pepper and all the fresh chopped herbs.
- Pour the liquid eggs into the frying pan and with a wooden spoon stir gently. Cook the eggs to your liking. Form an omelette and transfer it onto a pre-heated plate. With a knife cut the top of the omelette lengthwise and approximately omelette and transfer it onto a pre-heated plate. With a knife cut the top of the omelette lengthwise and approximately 2 cm deep open. Gently push the gap open so that you can fill it with the hot Pancetta-Prosciutto Cotto mixture.